Group continues debate on student handbook

first_imgThe Campus Life Council (CLC) debated potential recommendations for changes to the du Lac student handbook — including the creation of a student medical amnesty policy and the handling of discipline for first-time alcohol offenses in residence halls — at its meeting Monday.“The whole process in my opinion is very difficult because we are just giving recommendations instead of voting on policies,” student body president Grant Schmidt said.The need for an established medical amnesty policy has recently gained traction in student government, he said. CLC is struggling with how to balance its desire for a medical amnesty procedure with the Office of Residence Life and Housing’s (ORLH) need for flexibility to deal with exceptions to the policy.“In order for this to be effective, we do need it to be in du Lac and be clear to students,” student body vice president Cynthia Weber said.CLC did not approve a specific recommendation for ORLH, but Monday’s draft will be clarified and presented again to the Council members.“We need to clarify that assisting students would not be held liable except under extenuating circumstances,” Schmidt said.Council members also recommended that in the case of a first time alcohol offense in a residence hall, the student’s rector would be responsible for discipline, instead of sending the case to ORLH.Schmidt said this recommendation arose from a standard that is “already in place but should be stated clearly.”The current du Lac policy allows for in-house discipline when the offense takes place within a student’s own residence hall, but the council wants to include offenses that occur elsewhere on campus in the language of this policy.“One of [Associate Vice President of Student Affairs Bill] Kirk’s desires was that the policies in du Lac address current practice,” Weber said. “We need what is written to be adjusted accordingly for clarification.”Many Council members hope to recommend the rector handle discipline before ORLH takes action.“We are asking education to happen at a more localized level, which we consider to be more effective,” Weber said.The issue of how discipline is handled is particularly important for students hoping to apply to graduate schools, Weber said.Some of the rectors on the Council cautioned that setting up a policy with only loose definitions could cause confusion for students.“If I were a student, I would want more structure on this,” Fr. Pete McCormick, rector of Keough Hall, said. Weber said because rectors have a strong connection to the average student, she thinks they should be allowed to handle discipline whenever possible.“We can keep it at the level where it’s appropriate so as not to unnecessarily tarnish a student’s reputation or record,” Professor of Army Science Jon Crist said.Discussion of this recommendation will continue at the Council’s next meeting. Other issues for upcoming CLC debate are recommendations on the undergraduate tailgating policy and drinking games.last_img read more

Sipping on success: Craft brews and credit unions

first_img 114SHARESShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblr,Robert McGarvey A blogger and speaker, Robert McGarvey is a longtime journalist who has covered credit unions extensively, notably for Credit Union Times as well as the New York Times and TheStreet, … Web: www.mcgarvey.net Details When Paul Stull, CEO of the Credit Union Association of New Mexico, saw our recent column on the scarcity of new credit union charters, he fired off a long email filled with thoughts about how to remedy this situation.That is: just maybe we can take steps that lead to a flowering of many new credit unions.It starts with this question: Are small credit unions a lot like microbreweries? Stull thinks they should be more like them—and, no, we are not sampling the wares.Stull of course wants to see credit unions thrive, he wants to see more new charters, and then he thinks about craft breweries and he wonders—what is going on here?He wrote: “micro brews are so popular that [they] spring up in every state. They are all startups, and indicators [are] that locally produced items with a unique identity and flavor can and do excite consumers.”What’s that have to do with new credit unions? Just maybe a lot.Stull observed: “The local brew master does not want to become Budweiser…. They want to serve their customers with a high quality product and meet their needs in a unique and welcome fashion.”He added that much the same can be said about the feisty and creative food trucks that are flourishing in much of the nation. Think of Los Angeles cook Roy Choi and his Kogi BBQ Taco Truck, where Korean flavors meet Mexican in a mashup that has won Choi spreading fame. These cooks, observed Stull, don’t want to be the next McDonald’s—what they want to do is serve food, their way, that satisfies their community.For McDonald’s and Budweiser, substitute Chase and Bank of America, and—does that make the picture clearer?Do a quick Google search: “Craft beer [insert name of your town].” I did that for where I live, Phoenix, and Google returned many pages, including quite a few places and beers I had never heard of. That is because the sector is throbbing with activity—excitement and energy—and, yes, a lot of startups.So why can’t credit unions?Stull said: “It is hard for me to believe that financial institutions are so complicated that new ones can’t spring up to meet the needs of a specific community or group of people. Can’t regulation be designed to fit these organizations that are better able to know their members needs than even the highest paid bureaucrat in Washington.”Read that again. He is making two crucial points.First: the best model for a credit union is to attempt to be one of a kind, to meet the needs of a specific community or employee group, rather than be like a big bank and try to give a little satisfaction to a lot of people, just about anywhere.Stull’s second point: Who better to come up with these ideas for credit unions than the people who live and work in them?Stull continued: “McDonald’s has to adjust their menu to fit local tastes. Where I live in New Mexico, they serve green chile cheeseburgers. I don’t see that on their menu in Washington DC. Making adjustment to menus and regulation is just common sense. We need startups to grow the credit union movement, introduce it to new members and to specifically meet the needs of new communities all across the nation. Regulation has done everything possible to keep this from happening. That is just not the American way!”Understand this: it is crucial that the credit union movement follows safe practices, and if that requires some regulation, so be it.But Stull is right. The history of the credit union movement—going back to its roots—is that where an unmet need is observed, a new credit union popped up to help.Don’t you believe the imagination and the energy are out there to help identify the kinds of credit unions and financial products that are needed in community XYZ.There is a lot of creativity in the credit union movement. Is it is always properly fertilized and watered—or does it just get sidelined out of bureaucratic caution?What can we do to let creativity flourish in financial services as much as it does in breweries? That just may be the key question in charting the course for a successful credit union movement in the 21st century.last_img read more

Football coach by night, now barber shop owner by day

first_img“If we can have a year like we did this past year at Chenango Valley, something we’re happy with but never satisfied with, at Studio 11 I think we can have a really successful year,” he said. If it’s anything like his first season coaching the Warriors, Sorrenti is confident he’ll find success with his new business. Studio 11 provides an experience beyond a haircut, which is what Sorrenti was hoping for when he put it together. Sorrenti opened his own barber shop, Studio 11, last week. Now that Studio 11 is up and running, Sorrenti is applying what he coaches on the field, to his passion off the field. “I couldn’t work,” he said. “It made me realize that if I don’t work, there’s no way to create income for my family or myself.” “Someone came in and goes this is more than just a barber shop, this is an experience,” he said. “And that’s hitting the nail on the head. I want all families to know that if you come here, you’re going to feel safe, you’re going to feel happy. You’re going to get a really really great haircut, but an even better experience.” ENDWELL (WBNG) — With no football to coach this fall, Chenango Valley’s Nick Sorrenti found a different way to stay busy. Taking what he learned from his last job as a barber, Sorrenti obtained his master barber license, and turned his vision into an upscale barber shop. “I’m not happy football was canceled by any means,” he said. “I want football more than anything, but if football was going on, I wouldn’t have gotten this shop done as quickly as I did.”center_img After spending years cutting hair and working in barber shops, Sorrenti said he never imagined he would open his own. “Just like with coaching you take bits and pieces of every program and you kind of implement it into your own to make it yours,” he said. “So that’s kind of what I did here.” Sorrenti said the barber shop came to life much faster than he imagined, which was largely due to football being canceled this fall. “If you want to be successful, you can’t expect to win it when game day happens. All that preparation comes in during practice. So these are all the things you have to implement into the business just like as a coach to make your business successful,” he said. “Truthfully, I didn’t think twice about it,” he said. Despite the challenges business owners faced this year, Sorrenti decided to follow his dream, calling it a learning experience, rather than a risk. Then, the pandemic hit. “Being a head coach, being a boss, those are two words that are kind of powerful,” he said. last_img read more